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Although not as popular as mung bean sprouts or alfalfa sprouts, soy sprouts (also called soybean sprouts), are an excellent source of nutrition, packed with protein and vitamin C. They can be sprouted in the same manner as other beans and seeds. Soy sprouts must be cooked quickly at low heat so they don't get mushy. They can also be used raw in salads or soups, or in stir-fried, sautéed, or baked dishes.
This is not my experience.. Like other beans,Soy sprouts require many hours of cooking before they would become mushy. Quick cooking is okay if they will be blended for soymilk or pureed whole soymilk.. Rarely,one sees sprouted soy with long tails over an inch. These are soy shoots. They are young green, soft,high liquid vegetables at this point.. If long tailed,They would require very short cooking and could be eaten raw.
But if short tailed, they are bitter raw, and require longer cooking